Wednesday, February 17, 2010
1 heavy lb beef stew meat, 1 heavy lb pork stew meat, 1
red onion, 2 celery stalks, 2 carrots, 2 cloves, 1 tsp nutmeg,
1 tube tomato paste (Mutti), 1 ½ glasses red wine, extra
virgin olive oil, salt and pepper
Brown the stew meat with cloves and nutmeg in olive oil.
Add a little salt and pepper. When the meat starts to
color, splash with red wine and allow alcohol to evaporate.
Drain meat and chop finely with a food processor.
Finely chop the carrot, celery, onion and fry in a pan.
When the vegetables start to brown add tomato paste
and the chopped stew meat. Pour in a glass of water and
cook at low heat for 1 ½ hours.
The method of using stew meat retains more of the
flavors and juices of the meat in the sauce but ground
meat can be substituted for a quicker preparation.